Six Onion Soup Food

BRITISH ONION SOUP

Steps:

• Heat most of the butter or dripping in a pan, then add the onions, sugar and herbs. Season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 mins until sticky and brown. pour in the cider and simmer until reduced by half. Pour in the stock, bring to the boil, then cook for 20 mins.
• To serve, heat the grill to high. Spread the bread on both sides with the remaining butter or dripping, then toast under the grill until golden. Scatter with cheese and place back under the grill until melted. Serve the soup in bowls with a slice of the toast floating in it, scattered generously with parsley.

EASY ONION SOUP

Steps:

• Turn hob on and place butter in frying pan or wok on the lit ring. Peel and shred onion and then add to the pan.
• Continually move onions around until soft and golden brown. When onions have gone soft and brown, add crushed garlic and mix.
• In a large pan boil water, add stock cubes, herbs, sugar, salt and pepper. Then add the onion and garlic mix.
• Cut up the potatoes and add to the pan, and then do the same with the carrot.
• Simmer on low heat for an hour.
• Use a hand-held blender or place the soup into a standalone blender and blits untill thick. Then simmer for 10 more minutes.
• Serve with toasted bread and melted cheese, enjoy.

FRENCH ONION SOUP

Steps:

• Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
• When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
• Ladle the soup in bowls and float several of the Gruyere croutons on top.
• Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

SIX ONION SOUP

Steps:

• Melt the butter in a pot.
• Add the onions, leeks, shallots and garlic and cook, covered, over low heat until vegetables are tender and lightly colored, about 25 minutes.
• Add the stock, thyme and bay leaf, and season to taste with salt and pepper.
• Bring to a boil, reduce heat,and cook, partially covered, for 20 minutes.
• Pour the soup through a strainer set over a bowl, transfer the solids and 1 cup of the liquid to the bowl of a food processor fitted with a steel blade(or a blender), and puree.
• Return the puree and remaining 3 cups of liquid to the pot and set over medium heat.
• Whisk in the heavy cream and bring to a simmer.
• Add the scallions and simmer for another 5 minutes, or until they are tender.
• Ladle into heated bowls and garnish with croutons of toasted French bread and snipped fresh chives.
• Enjoy!

GREEK ONION SOUP

Steps:

• Heat oven to 350 degrees.
• Melt butter in large pan and sautee onions in 2 T. butter until browned.
• Add 32 ounces beef broth to pan and bring to a boil over medium heat.
• In the meantime, chop the parsley and mix into the ground lamb.
• Melt remaining 2 T butter in frying pan and brown the lamb mixture.
• When broth is boiling, add the orzo, lamb, bay leaves, black pepper and celery stalks.
• Simmer over low heat about 10 minutes.
• Remove celery stalks and bay leaves.
• Transfer soup into a large oven proof caserole or a dutch oven.
• Cover soup with croutons and cheese.
• Do not cover.
• Bake for about 20 minutes until broth is bubbly and cheese is melted.